Latest news with #Gorgonzola
The Guardian
12-08-2025
- General
- The Guardian
Georgina Hayden's recipe for grilled peach, gorgonzola and thyme tartine
Essentially a fancy name for 'things on toast', a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I love the simplicity and elegance of this recipe: it is the perfect balance of sweet and sour, spicy and salty, and it feels special at the same time. Griddle and marinate the peaches ahead of time, if you like, and feel free to switch them for nectarines, apricots or whatever you have to hand that looks good for griddling. Prep 5 min Cook 20 min Serves 2 2 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs fresh thyme1 tbsp honey 1 pinch red chilli flakes 1 small ciabatta, or half a large one1 garlic clove, peeled and cut in half150g gorgonzolaA handful of rocket leaves Put a griddle pan on a high heat. Halve the peaches, remove the stones and cut the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on each side, until they take on dark char lines and soften slightly. Return them to the bowl, add the honey and chilli flakes, toss again and set aside. Heat the grill to high. Cut the ciabatta in half horizontally and toast under the hot grill for a couple of minutes, until golden and very lightly toasted. Drizzle each slice with olive oil and rub with the cut side of the halved garlic clove. Cut the gorgonzola into ½cm-thick slices and lay these over one side of the ciabatta halves. Return to the grill for just a minute, until oozy, then top with the dressed peaches. Toss the rocket with any remaining dressing in the peach bowl, arrange on top of the tartines and tuck in.
Daily Mirror
09-08-2025
- General
- Daily Mirror
Top chef urges barbecue fans to add 'vital' ingredient for perfect cheese burger
As temperatures soar, many of us will be firing up the BBQ - but top chef Jackson Boxer, whose restaurants have included Brunswick House and Orasay, says many people are making a couple of key errors With another weekend of blistering heat approaching, Brits across the nation are dusting off their barbecues. Renowned chef Jackson Boxer, the mastermind behind trendy eateries Brunswick House and Orasay, reckons most folk will be committing a pair of fundamental blunders. Slathering ketchup on a burger"completely destroys" the taste, he argues, whilst particularly condemning those handy pre-cut cheese slices many of us grab during our barbecue shopping. Cheddar should never grace a burger, he tells The Times: "It mostly tastes of emulsified butter fats. Personally I think good beef should already taste of this: rich, buttery, almost cheesy." Instead, he recommends Gorgonzola, the celebrated Italian relative of Stilton, boasting a tender, crumbly consistency and a taste that can prove especially bold and potent in more matured versions. "It's much more rewarding to add a cheese that provides a counterpoint to the beef and allows its particular qualities to come to the fore," Jackson says. "I think that young gorgonzola, with its high sweetness and subtle piquancy, does a much more exciting job of this." He maintains that whilst gherkins have their role, it's absolutely not chopped up and positioned atop the burger itself. You should only place a gherkin "on the side, where I can see it." He's equally scathing about incorporating salad into the equation: "Generally speaking I just want the bun, the cheese-blanketed patty and nothing else," he says. The sole exception Jackson would be prepared to make, he reveals, is a slice of top-quality tomato or perhaps onion. Whilst supermarket aisles are nowadays packed with plant-based burger alternatives, Jackson remains unconvinced by any of them: "I have had exactly one good vegetarian burger in my life, which is the one Brooks makes at Superiority Burger in New York," he reveals. "I believe it's chickpeas, quinoa, alliums and spices, but I've never engaged too seriously in trying to replicate it." He clarifies that, in his view, there's no vegan burger available that matches the taste of falafel, which he describes as "unimprovable." Jackson is a straightforward cooking. When he launched Brunswick House, which has evolved into a sophisticated restaurant and cocktail lounge featuring vintage furnishings and serving a menu of strikingly creative dishes, it began as little more than a sandwich shop. "It was about a year until we got our alcohol licence," he revealed to men's lifestyle publication SL Man. "Once that happened, I did a simple evening menu because I only had a small oven and a hob to work with - homemade sausages and lentils, terrine and toast, grilled sardines on toast and... something else on toast! "I think that was the full extent of the menu in those days," he remembers, "and we charged what we could."
The Herald Scotland
06-08-2025
- Entertainment
- The Herald Scotland
Review: Masterchef is back on TV and - yes - it's a little weird
Episode one airs tonight – and yes, a tarragon and star anise sauce does feature – but even ahead of transmission pots are boiling over and things which were in frying pans appear to now be leaping into fires. Other kitchen-related metaphors are available, but you get my drift. Read more So has the BBC made the right decision in screening MasterChef? Clearly many think not. One of the original complainants against Wallace has said the move shows 'a blatant disregard for the people who have come forward', which comment alone makes this a hugely controversial call. A women's rights charity has warned the decision will make many people feel 'deeply uncomfortable' and series contestant Sarah Shafi has demanded she be edited out completely. And while discontent is the natural resting state of every trade union on the planet, we can't ignore the opinion of BECTU. It too opposes the decision to air. Lisa Nandy MP, who as UK Culture Secretary has all things Beeb in her in-box, ducked the question on Wednesday's morning TV but said she wouldn't be watching. Though I was surprised at the BBC's decision, on balance I'd give as my answer to the same question a cautious: 'Yes'. Taking part, progressing and perhaps even winning MasterChef are matters of colossal importance to the blameless amateur chefs who are the contestants. Food porn aside, the engine driving the show from year to year is their personalities. In that light, depriving them of the exposure MasterChef provides by binning an entire season seems colossally unfair, another factor we have to hope the BBC considered. To underline the point, here's last year's champion Brin Pirathapan in tonight's first episode, speaking in the dining room as the remaining four contestants busy themselves with the food he is about to eat. 'MasterChef was without a doubt one of the biggest things to ever happen to me,' says. 'It has changed my life.' So how does the rest of tonight's show look? Different, but the same. Different because given what we now know (or think we know) about the behind-the-scenes behaviour of Gregg Wallace, his cheeky grin now feels inevitably like a leer. And when 28-year-old contestant Thea blurts out 'This is weird' as she stirs her Gorgonzola risotto, you know she's echoing the thoughts of pretty much everyone watching. So yes, there is a level of discomfort. Yes, it is a little weird. Read more But as episode one rolls on through the familiar rounds of showcase, challenge and dismissal, as the coveted MasterChef aprons are handed out to the survivors ahead of the stressful concluding meal for the celebrity guests assembled in the adjoining dining room, it quickly feels like business as usual. In fact the presumption that Wallace and Torode's presence in the final edited version would be markedly less than in previous series feels misplaced – which is to say MasterChef 21 varies little from the tried and tested mixture of cooking and jokey banter which made the 20 previous series such a hit. You still pick your favourite early (from the off I'm backing Gon, who came to the UK from Thailand aged seven and has turned up wearing his mum's pearl necklace for luck) then enjoy the ride as the stories of the other contestants unspool through a series of cutaway interviews, and Wallace and Torode cast doubt ('fish and apple?') or pile on praise. It doesn't feel like there is less of them, and I speak as a 10 year (at least) veteran of the show. Could there have been less of them? Yes. Should there? Probably. Lisa Nandy MP may not be watching tonight's episode. But the BBC will be closely monitoring who is and, fingers and toes crossed, hoping that by dropping this season of the long-running show into the dead zone that is the August TV schedule it will slip down and away then be forgotten. Just like a good Whitstable oyster. Tricky things, though, oysters. Get a bad one and they don't always stay down – and you don't need a MasterChef presenter to tell you that. MasterChef is on BBC One at 8pm tonight
Scottish Sun
03-07-2025
- Scottish Sun
European city that is the ‘birthplace of Italian chocolate' to get new Ryanair flights
There are two new Ryanair flights launching later this year too CHOC-A-LOT European city that is the 'birthplace of Italian chocolate' to get new Ryanair flights TURIN, which is considered the capital of chocolate, is getting new flights from the UK. Ryanair is gearing up to take Brits to the Italian city later this year where you'll find local chocolate specialities, festivals and ski slopes. Advertisement 5 The city of Turin is surrounded by the Alps Credit: Alamy 5 Turin is considered the chocolate capital of Italy Credit: Alamy Ryanair will operate a new route between Liverpool and Turin in Italy in winter 2025. The new flights will operate on Saturdays which start on December 13 and are now bookable until March 28. Prices for return flights start from £21.99. Turin is widely known as the 'chocolate capital of Italy', it has a rich history and tradition of chocolate making dating back centuries. Advertisement The city has numerous chocolate shops cafes, and festivals too. Turin celebrates its chocolate history with Cioccolatò. The festival holds various chocolate-related activities, like tastings and demonstrations. One delicacy in the city is called 'bicerin', it's a local drink with espresso, chocolate, and cream. Advertisement The city also has a well-known restaurant called Porto di Savona that has been serving pasta since 1863. One Travel Writer who visited discovered they serve homemade gnocchi with Gorgonzola cheese which you can get for around £10, or tagliatelle with wild boar ragout for a tad more. Europe's highest hotel that you can only get to by cable car 5 Bicerin is a local drink with espresso, chocolate, and cream Credit: Alamy 5 There's lots of beautiful architecture and shop-filled streets to explore Credit: Alamy Advertisement Turin isn't just a place to indulge though, it's also good for winter sports too as it's surrounded by the Alps on its western and northern sides. It's a popular ski spot and the best time to hit the slopes in the city is from mid-December to early April, with the peak season being January and February. These months offer the best snow conditions and a good balance between reliable snowfall and the crowds won't be overwhelming either. There's also a lot to see in the city, from the Palazzo Reale, which is the royal palace. Advertisement The Quadrilatero Romano is the neighborhood for upmarket vintage and fashionable pieces and great for window shopping. There are lots of museums too including Museo Egizio, which is the oldest in the world that is dedicated entirely to ancient Egyptian culture. Other new routes from Ryanair are between London Luton and Wrocław and between Edinburgh and Rzeszów which will start in winter 2025. For now, here are ten affordable summer holiday destinations with cheap Ryanair flights. Advertisement Plus, The Sun travels to three cheapest Ryanair destinations this month and reveals which was really the best value overall.
The Citizen
18-06-2025
- General
- The Citizen
Recipe of the day: Creamy pasta with asparagus and Gorgonzola
This classic recipe is a luxurious combination of ingredients, flavours, textures and aromas. Indulge in the delightful flavours of pasta with asparagus and Gorgonzola, a dish that perfectly balances elegance and heartiness. This luxurious combination of creamy cheese, tender asparagus, and al dente tagliatelle creates a simple yet sophisticated meal. Treat yourself to a taste experience that celebrates rich ingredients and vibrant textures. ALSO READ: Recipe of the day: Marinated chicken wings To make this pasta for four, you will need: Ingredients 450g fresh asparagus 300g tagliatelle pasta 1 medium onion (120g) 2 spring onions (greens only) 2 heaped tablespoons of freshly chopped parsley 2 cloves of garlic 50ml extra-virgin olive oil or slightly more, depending on the depth of the skillet 150g Gorgonzola or any similar cheese, such as Stilton 250ml heavy cream 50g butter Generous pinch of freshly ground black pepper Pinch of freshly ground nutmeg 80g pecans or walnuts Method: Coarsely chop the nuts of your choice, and finely chop the parsley. Peel and thinly slice the onion. Crush, peel, and finely chop the garlic. Chop the spring onion greens into 5mm sections. Cut the tough bit off each asparagus spear and slice the remainder into 30mm sections on the diagonal for a better appearance. Crumble the cheese with your hands and set aside. Bring a large pot of lightly salted water to a rolling boil and cook the pasta for the time suggested on the packet. For the last few minutes of pasta boiling time, add the sections of fresh asparagus. When cooked, drain and set aside. Select a large, cast-iron skillet or stainless steel frying pan, and bring the olive oil up to medium heat. Sweat the garlic and onions until the onions are soft and translucent, stirring from time to time to avoid adhesion and consequent burning. Lower the heat and add the cream and butter, taking care to avoid curdling the cream. Add the pinch of ground nutmeg and black pepper, and then the crumbled Gorgonzola. When this is bubbling, add the pasta and asparagus, stirring well. Cut the heat to a simmer. Sprinkle the contents of the frying pan with the chopped spring onions and parsley, and scatter the nuts. Don't worry about adding salt; Gorgonzola is salty to begin with. David Basckin is a freelance journalist and videographer. Recipe of the day : Pasta with asparagus and gorgonzola This classic recipe is best described as Tagliatelle Alfredo's rich uncle – a joyous salute to indulgence, with a luxurious blend of ingredients, flavours, textures, and aromas. Author: Thami Kwazi Ingredients Scale 1x 2x 3x 300g tagliatelle pasta tagliatelle pasta 450g fresh asparagus fresh asparagus 1 medium onion ( 120g ) medium onion ( ) 2 spring onions (greens only) spring onions (greens only) 2 heaped tablespoons of freshly chopped parsley heaped tablespoons of freshly chopped parsley 2 cloves of garlic cloves of garlic 50 ml extra-virgin olive oil or slightly more, depending on the depth of the skillet ml extra-virgin olive oil or slightly more, depending on the depth of the skillet 150g Gorgonzola or any similar cheese, such as Stilton Gorgonzola or any similar cheese, such as Stilton 250 ml heavy cream ml heavy cream 50g butter butter Generous pinch of freshly ground black pepper Pinch of freshly ground nutmeg 80g pecans or walnuts Instructions Coarsely chop the nuts of your choice, and finely chop the parsley. Peel and thinly slice the onion. Crush, peel, and finely chop the garlic. Chop the spring onion greens into 5mm sections. Cut the tough bit off each asparagus spear and slice the remainder into 30mm sections on the diagonal for a better appearance. Crumble the cheese with your hands and set aside. Bring a large pot of lightly salted water to a rolling boil and cook the pasta for the time suggested on the packet. For the last few minutes of pasta boiling time, add the sections of fresh asparagus. When cooked, drain and set aside. Select a large, cast-iron skillet or stainless steel frying pan, and bring the olive oil up to medium heat. Sweat the garlic and onions until the onions are soft and translucent, stirring from time to time to avoid adhesion and consequent burning. Lower the heat and add the cream and butter, taking care to avoid curdling the cream. Add the pinch of ground nutmeg and black pepper, and then the crumbled Gorgonzola. When this is bubbling, add the pasta and asparagus, stirring well. Cut the heat to a simmer. Sprinkle the contents of the frying pan with the chopped spring onions and parsley, and scatter the nuts. Don't worry about adding salt; Gorgonzola is salty to begin with. Notes David Basckin is a freelance journalist and videographer.
